Peanutty Cabbage Slaw

Cabbage is a cruciferous vegetable, one that contains the antioxidants beta carotene and the compound sulforaphane. It is high in fiber and contains a good amount of vitamin C and some vitamin A, both eye-health vitamins. This Asian-inspired slaw recipe keeps the vegetables raw and the antioxidants more abundant (cooking reduces the concentration of them in food). With the use of a peanut butter dressing, we get Vitamin E, another great antioxidant that may help in the prevention of cataracts and age-related macular degeneration. And don’t forget the garlic – it is rich in sulfur which is essential for keeping the lenses of your eyes strong and resilient.

Print

Course
Salad

Servings6people

Ingredients

For the dressing:

6tbsprice vinegar (not the seasoned kind)

2tbspvegetable oil

2tbspsesame oil

5tbspcreamy peanut butter

3tbspsoy or tamari sauce

3tbsphoney

2tbspminced, peeled fresh ginger

1 1/2tbspminced garlic

A pinch of crushed red pepper flakes

For the salad:

1packagepre-shredded green & purple cabbage blend with carrots

2largered bell peppers, cut into matchstick-size strips

1bunchgreen onions, thinly sliced on the diagonal

1/2cupchopped fresh cilantro

Either 1/4cupchopped peanuts OR 1-2 tbsp toasted sesame seeds

Instructions

In a blender or food processor, mix the dressing ingredients together to form a smooth dressing. This can be made a day ahead. Cover and chill. Let stand at room temperature 30 minutes before using.

When ready, combine the remaining salad ingredients in a large bowl. Add the dressing to taste and toss to coat. (Mix in half of the dressing first; add more if needed.) Season with salt and pepper to taste and serve.

Recipe Notes

This salad is best served the day it is made. If you think you are not going to eat it all, only dress the portion of the salad you plan on eating that day and repeat the process for the next batch of salad. If you have leftover dressing, it is great tossed with room temperature spaghetti noodles or use the dressing as a chicken sate dipping sauce. Try it with a bag of pre-sliced broccoli slaw mix. For some extra crunch, add some matchstick-size strips of peeled jicama. You can always increase the ginger, garlic or crushed red pepper flakes to taste. You can substitute 3 tablespoons packed brown sugar for the honey. Use all vegetable or all sesame oil instead of the mix.